ST. HELENA, Calif.â In its sixth year, the Culinary Institute of America at Greystoneâs annual Worlds of Healthy Flavors retreat is embarking on a new beginning.

As far as the foodservice industry has come in recent years with its role in significantly reducing trans fat from Americansâ diets, the industry has a long way to go and new obstacles to overcome, said Walter Willett, professor of epidemiology and nutrition and chairman of the department of nutrition at Harvard School of Public Health, a co-sponsor of the conference. One primary goal is making produce a bigger part of what Americans eat.

The retreat provided an opportunity for representatives from multiple sides of the industry to put their heads together, said Greg Drescher, executive director of strategic initiatives for the institute.

âThe kind of health food weâre envisioning can mean delicious healthy results,â Drescher said. âThis is the CIA. We have a reputation to defend. There will be no cardboard served here.â